Refried Beans

2006, Ellie Krieger, All Rights Reserved
TOTAL TIME: 19 min
Prep: 10 min
Inactive Prep: --
Cook: 9 min
 
YIELD: 4 (1/2 cup) servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ancho chili powder, or other chili powder
  • 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
  • 2/3 cup low-sodium chicken broth, plus more if needed
  • Salt and pepper
  • 2 tablespoons chopped fresh cilantro leaves
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      Directions

      Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on June 01, 2011

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        Absolutely wonderful side to my chicken enchiladas and guacamole. Thanks Ellie

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      • on May 21, 2011

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        Again, very nice and easy to make. The only thing I would do differently is add the chicken broth a little at a time until the desired consistency is achieved.

        Also, 2 cans of drained & rinsed beans were added. I think next time I will soak and cook my beans fresh instead of using canned. I think the manufacturer of the canned included the liquid in the overall weight (but not sure because I did not measure).

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